Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Castlemaine, Australia! I share my experiences and go on a road trip to find great food for special diet travelers like
vegan, gluten free and all around healthier [...]

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Castlemaine, Australia! I share my experiences and go on a road trip to find great food for special diet travelers like

vegan, gluten free and all around healthier options. This time, my travels take me from Castlemaine to The Great Ocean Road as well

as a variety of great restaurants! Enjoy the Castlemaine episode of The Healthy Voyager’s Australian Adventure series! PS if you like the Netflix show Glitch, Yoorana IS Castlemaine!

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Toronto, Canada! Carolyn shares her experience and goes on a quest to find great food for special diet travelers like vegan, gluten free and all around healthier [...]

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Toronto, Canada! Carolyn shares her experience and goes on a quest to find great food for special diet travelers like vegan, gluten free and all around healthier options. Her travels take her from her from the top of the CN Tower to Lake Ontario as well as to a variety of great restaurants all over the city! Enjoy the Toronto episode and stay tuned for more!

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Brisbane, Australia!
Carolyn shares her experience and goes on a quest to find great food for special diet travelers like
vegan, gluten free and all around healthier [...]

Learn how to make a tasty Italian entree with a healthy twist!
Raw Vegan Zucchini Pesto Pasta Primavera on The Healthy Voyager’s Global Kitchen! Enjoy a hearty meal with none of the guilt with this fun, healthy and easy recipe by The Healthy Voyager!
Raw [...]

Learn how to make a tasty Italian entree with a healthy twist!

Raw Vegan Zucchini Pesto Pasta Primavera on The Healthy Voyager’s Global Kitchen! Enjoy a hearty meal with none of the guilt with this fun, healthy and easy recipe by The Healthy Voyager!

Raw Zucchini Pasta Pesto Primavera

2-3 medium zucchinis – slice into fettuccine noodles with a vegetable peeler or mandolin. If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles!

1/2 cup fresh basil

1/4 cup raw pine nuts

1/4 cup olive oil

2 cloves raw garlic

2 tablespoons nutritional yeast or grated pumpkin seeds

Blend all ingredients, except for the zucchini, in a food processor until smooth. Scoop zucchini pasta into bowls and top with pesto sauce.

Add in vegetables of choice to add flavor, color and texture such as olives, sundried tomatoes, mushrooms, artichoke and colorful peppers.

Learn how to make a tasty appetizer healthy twist! Vegan Spinach Artichoke Bruschetta on The Healthy Voyager’s Global Kitchen! Enjoy a tasty treat with this fun, healthy and easy recipe by The Healthy Voyager!
*Special thanks to @Blendtec
Vegan Spinach [...]

Learn how to make a tasty appetizer healthy twist! Vegan Spinach Artichoke Bruschetta on The Healthy Voyager’s Global Kitchen! Enjoy a tasty treat with this fun, healthy and easy recipe by The Healthy Voyager!

*Special thanks to @Blendtec

Vegan Spinach Artichoke Bruschetta Recipe

2 teaspoons olive oil

12 ounces artichoke hearts, frozen or jarred in water

1⅓ cups baby spinach

3 cloves garlic, 1 left whole, 2 pushed through a press

2 tablespoons plus 1 teaspoon freshly squeezed lemon juice

¼ cup vegan Parmesan

3 tablespoons vegan sour cream

2 tablespoons fresh flat-leaf parsley leaves

¼ teaspoon kosher salt

Freshly ground black pepper

¼ – ½ cup minced white onion

One 1-pound baguette, sliced into 16 rounds and toasted

Heat the oil in a medium sauté pan over medium heat. Add the artichokes, spinach, pressed garlic, and 1 teaspoon of the lemon juice and sauté until the spinach begins to wilt and the garlic becomes fragrant, about 10 minutes. Remove from the heat and transfer to a food processor. Add the vegan parm, sour cream, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the onion,salt and season to taste with pepper.

Rub the whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices. Place on a platter and serve, or spoon into a serving bowl and serve with the bread slices.

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Brisbane, Australia!
Carolyn shares her experience and goes on a quest to find great food for special diet travelers like
vegan, gluten free and all around healthier [...]

Carolyn shares her experience and goes on a quest to find great food for special diet travelers like

vegan, gluten free and all around healthier options. Her travels take her from her from the riverside park beach to the Glasshouse Mountains as well as to a variety of great restaurants all over the city! Enjoy the Brisbane episode of The Healthy Voyager’s Australian Adventure series!

Learn how to make a tasty Italian entree with a healthy twist!
Vegan Lasagna Rolls filled with Cauliflower Ricotta on The Healthy Voyager’s Global Kitchen! Enjoy a hearty meal
with none of the guilt with this fun, healthy and easy recipe by The Healthy [...]

with none of the guilt with this fun, healthy and easy recipe by The Healthy Voyager!

Lasagna Rolls Recipe

Cauliflower Ricotta Cheese

1 head of stemmed and riced cauliflower (cut off florets and pulse in food processor until cauliflower resembles rice, careful not to puree)

1 to 1 1/2 cup shredded vegan mozzarella cheese

1 teaspoon dried oregano

1/2 teaspoon dried parsley

1 teaspoon minced garlic

Salt and pepper, to taste

Lasagna rolls

1 box cooked lasagna noodles (gluten free, if desired)

Pasta sauce of choice

1 cup sauteed mushrooms

1 1/2 cups sauteed spinach

To make the cheese:

Place the “riced” cauliflower into a microwave safe bowl and microwave for 7-8 minutes (do not add water). Add in remaining ingredients until fully incorporated. Season to taste.

To assemble to rolls:

Preheat oven to 350 degrees.

Add a thin layer of pasta sauce to bottom of the lasagna baking pan to prevent rolls from sticking, about 1/4 inch thick.

Mix mushrooms and spinach into the ricotta cheese mixture until fully incorporated.

Take a lasagna noodle and spoon a heaping spoonful of the ricotta filling mixture onto it. Spread evenly onto noodle and then roll fairly tightly into a tube. Place the noodle into the pan and repeat until all noodles are in the pan. Once you have made 1 layer of rolls, pour sauce on top so the next layer of noodles doesn’t stick. Top all rolls, once done, with more pasta sauce and shredded cheese, if desired.

Bake for 20 minutes or if cheese added, until cheese is golden and bubbling. Serve 2-4 rolls at a time with extra sauce, top with vegan parmesan and enjoy!

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Sydney, Australia!
Carolyn shares her experience and goes on a quest to find great food for special diet travelers like
vegan, gluten free and all around healthier [...]

Learn how to make a fun dessert with a healthy twist!
Vegan Raw Chocolate Peanut Butter Milkshake on The Healthy Voyager’s Global Kitchen! Enjoy a flavorful and sinfully sweet treat
with this fun, healthy and easy recipe by The Healthy Voyager!
Raw [...]

Learn how to make a fun dessert with a healthy twist!
Vegan Avocado Chocolate Mousse on The Healthy Voyager’s Global Kitchen! Enjoy a flavorful and sinfully sweet dish
with this fun, healthy and easy recipe by The Healthy Voyager!
Vegan Avocado Chocolate [...]

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Berlin, Germany. Carolyn shares her experience and goes on a quest to find great food for special diet travelers like
vegan, gluten free and all around healthier [...]

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Berlin, Germany. Carolyn shares her experience and goes on a quest to find great food for special diet travelers like

vegan, gluten free and all around healthier options. Her travels take her from her from the the Brandenburg Gates to AlexanderPlatz as well as to a variety of great restaurants all over the city! Enjoy the Berlin episode of The Healthy Voyager’s Taste of Europe series!

Learn how to make a fun taco dish with a raw twist!
Raw Vegan Walnut Tacos on The Healthy Voyager’s Global Kitchen!
Enjoy a flavorful and refreshing dish
with this fun, healthy and easy recipe by The Healthy Voyager
and her special guest, Kathy Patalsky [...]

Learn how to make a fun taco dish with a raw twist!

Raw Vegan Walnut Tacos on The Healthy Voyager’s Global Kitchen!

Enjoy a flavorful and refreshing dish

with this fun, healthy and easy recipe by The Healthy Voyager

and her special guest, Kathy Patalsky of Healthy Happy Life!

Raw Walnut Taco Meat

1 cup raw walnuts (soaked 3-4 hours and dried)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Pinch of cayenne

1/3 cup olive oil (optional if you want it oil free)

2/3 teaspoon sea salt

Black pepper, to taste

1 teaspoon tamari or soy sauce

Pulse walnuts in a food processor until crumbly but not pasty. Dump processed walnuts into a bowl and add other ingredients, mixing until all ingredients are well incorporated. Keeps for 4-5 days in the fridge. Use in tacos, burritos, salads and even on crackers!

Learn how to make a fun Latin dish with a vegan twist!
Vegan Ceviche on The Healthy Voyager’s Global Kitchen!
Enjoy a flavorful and refreshing dish
with this fun, healthy and easy recipe by The Healthy Voyager!
Vegan Ceviche
1 quart lightly salted [...]

Learn how to make a fun Latin dish with a vegan twist!

Vegan Ceviche on The Healthy Voyager’s Global Kitchen!

Enjoy a flavorful and refreshing dish

with this fun, healthy and easy recipe by The Healthy Voyager!

Vegan Ceviche

1 quart lightly salted water

1/2 cup plus 2 tablespoons freshly squeezed lime juice

1 cup oyster or Portobello mushrooms, finely chopped

1 cup hearts of palm, drained and finely chopped (do your best to find them palm hearts that are not canned with salt water)

1/2 medium red onion, finely chopped

1/3 cup chopped fresh cilantro, plus several sprigs for garnish

2 tablespoons olive oil

1 clove garlic, minced

1/2 cup cucumber, peeled and finely diced

1/2 cup jicama, finely diced

2 Roma tomatoes, finely diced

1 small avocado, peeled, pitted and cubed

Salt and pepper, to taste

Several lime slices, for garnish

Crackers or tortilla chips for serving

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add mushrooms & hearts of palm, cover and return to a boil. Immediately remove from heat and drain water. Cover with the lid and set aside, letting mushrooms and palm hearts steam in closed pot for 10 minutes.

Drain mushrooms and palm hearts again to remove remaining liquid and put in large bowl to cool completely. Toss with remaining 1/2 cup of lime juice, cover and refrigerate for about 1 hour.

In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to mushroom and palm heart bowl along with chopped cilantro, garlic, olive oil, cucumber, jicama, tomato and avocado. Mix gently and season with salt and pepper. Cover and refrigerate up to 3 hours. Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with crackers or tortilla chips.

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Rome, Italy. Carolyn shares her experience and goes on a quest to find great food for special diet travelers like
vegan, gluten free and all around healthier options. [...]

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Rome, Italy. Carolyn shares her experience and goes on a quest to find great food for special diet travelers like

vegan, gluten free and all around healthier options. Her travels take her from her from the the Colosseum to the Vatican as well as to a variety of great restaurants all over the city! Enjoy the Rome episode of The Healthy Voyager’s Taste of Europe series!

Learn how to make delicious Italian Gnocchi with an asian twist!
Gnocchi Stir Fry on The Healthy Voyager’s Global Kitchen!
Enjoy a flavorful yet a veggie packed version
of an Italian classic
with this fun, healthy and easy recipe by The Healthy Voyager!
Gnocchi [...]

Learn how to make delicious Italian Gnocchi with an asian twist!

Gnocchi Stir Fry on The Healthy Voyager’s Global Kitchen!

Enjoy a flavorful yet a veggie packed version

of an Italian classic

with this fun, healthy and easy recipe by The Healthy Voyager!

Gnocchi Stir Fry Recipe

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

1 16-ounce package vegan gnocchi (or make your own with the recipe from The Healthy Voyager’s Global Kitchen Cookbook)

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Paris, France.
Carolyn shares her experience and goes on a quest to find great food for special diet travelers like
vegan, gluten free and all around healthier options. [...]

It's almost Cinco de Mayo so let's bring a little bit
of Mexico into your healthy kitchen!
Learn how to make delicious Enchiladas with a healthy twist!
Sweet Potato and Black Bean Enchiladas with Avocado Tomatillo Sauceon The Healthy Voyager’s Global [...]

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.

Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before mixing in avocado and remaining cilantro.

In a food processor or a good blender, combine the avocado along with the cooled tomatillo mixture and blend. Add the remaining 1/4 cup cilantro and blend again. Add water to thin out the sauce if desired. Taste and blend in some salt, pepper or add another squeeze of lime if necessary.

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Athens, Greece.
Carolyn shares her experience and goes on a quest to find great food for special diet travelers like
vegan, gluten free and all around healthier options. [...]

Learn how to make a delicious breakfast fave with a healthy twist!
Yep, Breakfast Quinoa "Oatmeal" on The Healthy Voyager’s Global Kitchen! Enjoy the most important meal of the day with this fun, healthy and easy recipe by The Healthy Voyager!
Breakfast [...]

Learn how to make a delicious breakfast fave with a healthy twist!

Yep, Breakfast Quinoa "Oatmeal" on The Healthy Voyager’s Global Kitchen! Enjoy the most important meal of the day with this fun, healthy and easy recipe by The Healthy Voyager!

Breakfast Quinoa Recipe

1 cup dry quinoa

2 cups coconut or almond milk**

2-3 tablespoons brown sugar or agave

Cinnamon, for sprinkling

Fresh strawberries, blueberries and/or bananas, for mixing in

Chopped walnuts or almond slivers, for mixing in

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in sugar or agave and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in fruit and/or nuts, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and toppings.

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Barcelona Spain, the first of the Healthy Voyager's Taste of Europe series! Carolyn shares her experience and goes on a quest to find great food for special diet [...]

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Barcelona Spain, the first of the Healthy Voyager's Taste of Europe series! Carolyn shares her experience and goes on a quest to find great food for special diet travelers like vegan, gluten free and all around healthier options. Her travels take her from her from La Rambla to the beach, the mountains to the Parque Guel, showcasing a variety of great restaurants all over the city!

I've got an extra special treat as I show you how to make yummy vegan beer battered cauliflower Buffalo wings along with my buddy, Brian Patton aka The Sexy Vegan, making bahn mi wings, on a special Super Bowl edition of The Healthy Voyager's Global Kitchen! [...]

I've got an extra special treat as I show you how to make yummy vegan beer battered cauliflower Buffalo wings along with my buddy, Brian Patton aka The Sexy Vegan, making bahn mi wings, on a special Super Bowl edition of The Healthy Voyager's Global Kitchen! Watch the video and get the recipes below!

Vegan Beer Battered Cauliflower Wings

1 head of cauliflower, cut into florets

1 cup of flour

1 tablespoon cornstarch

1 1/2 cups of beer

½ teaspoon garlic powder

Salt and pepper, to taste

Combine cauliflower ingredients, minus the cauliflower, until well incorporated.

Pour about 1 inch of a high smoking point oil (safflower, sunflower, etc.) on the bottom of a frying pan or wok and bring up to medium heat. Once oil is hot but not smoking, dip the florets in the batter, making sure they are well coated. Fry them until they are lightly brown, a few at a time, do not crowd the pan. When they’ve cooked, place them on a paper towel lined plate to drain.

Toss cauliflower in Buffalo Sauce, making sure they are coated well and serve with blue cheese dip.

Vegan Spicy Buffalo Wing Sauce

8 tablespoons hot sauce

8 tablespoons vegan butter

1 1/2 tablespoons white vinegar

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/2 teaspoon vegan Worcestershire sauce

salt to taste

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

Vegan Bahn Mi Wing Sauce

1/3 cup tamari

2/3 cup water

1/4 cup packed brown sugar

1 tablespoon sherry vinegar

2 teaspoons peanut oil

1/4 teaspoon liquid smoke

1 tablespoon arrowroot powder mixed with 1 tablespoon water

1 cup vegan mayo

2 - 3 tablespoons siracha

cilantro sprigs for garnish

pickled carrot and daikon radish for garnish

Place first 6 ingredients in a small saucepan. Bring to a simmer over medium heat, stirring continually until the sugar is dissolved.

Increase heat to medium-high. When it comes to a low boil, whisk in the arrowroot mixture. The sauce will thicken immediately. Season with salt and pepper to taste. Set aside.

In a small mixing bowl, add the mayo and siracha. Whisk to combine, and pour into a squeeze bottle (if you have one), for fancy drizzling.

Toss the sauce with fried cauliflower, and serve with pickled veggies, drizzle siracha mayo over top, and garnish with cilantro.

Learn how to make a delicious garlicky sauce out of cashews!
Yep, Vegan Garlic Cashew Cream Sauce on The Healthy Voyager’s Global Kitchen! Get your dose of of a savory sauce with this fun, healthy and easy recipe by The Healthy Voyager!
Vegan Garlic [...]

Learn how to make a delicious garlicky sauce out of cashews!

Yep, Vegan Garlic Cashew Cream Sauce on The Healthy Voyager’s Global Kitchen! Get your dose of of a savory sauce with this fun, healthy and easy recipe by The Healthy Voyager!

1 tablespoon vegan butter or olive oil (omit and water saute the garlic if you want an oil free sauce)

1-2 cloves garlic, finely minced

10-15 medium to large fresh sage leaves, minced

Salt and pepper to taste

Saute garlic in olive oil or butter over medium heat. Add in sage until well coated and remove from heat.

In a blender, add in the cashews and 3/4 cups water, nutritional yeast and bullion cube and puree. If the sauce is thick enough, don’t add anymore water but if you want it thinner, add in the remaining water 1 tablespoon at a time until it’s the right thickness. Then add in the sauteed garlic and sage, blend and season with salt and pepper to taste. Pour over veggies, pasta, rice or meat substitute and enjoy!

Happy, Healthy New Year! See how easy it is to make a delicious vegan healthy meal on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Warm up this new year with this fun, tasty and simple vegan recipe by The Healthy Voyager and [...]

Happy, Healthy New Year! See how easy it is to make a delicious vegan healthy meal on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Warm up this new year with this fun, tasty and simple vegan recipe by The Healthy Voyager and special guest, plant based dietitian Julieanna Hever! A flavorful Zucchini Tarragon Soup and White Bean Hummus that you can whip up quickly, enjoy and feel great too!

Zucchini Tarragon Soup

3 cups water or vegetable broth (water if you’re going low-sodium)

1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces

3 celery stalks

1 cup chopped onions, garlic & shallots (mixed)

1 tablespoon chopped fresh tarragon

1-2 tablespoons of nutritional yeast (depends on your taste)

salt (to taste)

white pepper (to taste)

Place broth/water, zucchini, celery, onion/garlic mix and tarragon in a medium saucepan; bring to a boil over high heat.

Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.

Puree in a blender (see Tip below), in batches if necessary, until smooth.

Return the soup to the pan and heat over medium-high, slowly stirring in salt, white pepper & nutritional yeast until it is incorporated.

Serve hot or chilled.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.

See how easy it is to make a delicious vegan Shepherd's Pie on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your taste of the holidays with this fun, tasty and simple vegan holiday recipe by The Healthy Voyager! A dish [...]

See how easy it is to make a delicious vegan Shepherd's Pie on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your taste of the holidays with this fun, tasty and simple vegan holiday recipe by The Healthy Voyager! A dish everyone is sure to love!

Vegan Shepherd's Pie Recipe

Potatoes

3 pounds russet potatoes, peeled and diced into 1/2 inch cubes

1/2 cup soy creamer

1/2 cup vegan butter

Salt and pepper, to taste

Filling

2 tablespoons olive oil

1 cup onion, chopped

2 carrots, peeled and diced small

2 cloves garlic, minced

1 1/2 cups vegan ground beef

Salt and pepper, to taste

2 tablespoons all-purpose flour

2 teaspoons tomato paste

1 cup vegan chicken broth (make with vegan chicken bullion)

1 teaspoon vegan Worcestershire sauce

2 teaspoons chopped rosemary

1 teaspoon chopped thyme

1/2 cup corn kernels

1/2 cup peas

Place potatoes in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with a fork, approximately 10 to 15 minutes.

Place the creamer and butter into a saucepan until warmed through, about a minute or so. Drain the potatoes then return to the saucepan. Mash the potatoes and then add the creamer and butter, salt and pepper and continue to mash until smooth. Preheat the oven to 400ºF.

To make the filling, place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, about 3 to 4 minutes. Add in the garlic and stir to combine.

Add the ground beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the “meat” with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine.

Bring to a boil, reduce the heat to low, cover and simmer for about 10 to 12 minutes or until the sauce is thickened slightly. Add in the corn and peas in and spread the mixture evenly into a glass lasagna or baking dish.

Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

Remove and place on a cooling rack for at least 15 minutes before serving.

Carolyn Scott-Hamilton, aka The Healthy Voyager, spoofs the 12 days of Christmas with a silly version of vegan gifts given over the 12 days. Happy Healthy Holidays!
For more Healthy Voyager on the Web:
Healthy Voyager Site: http://www.HealthyVoyager.com[...]

Carolyn Scott-Hamilton, aka The Healthy Voyager, spoofs the 12 days of Christmas with a silly version of vegan gifts given over the 12 days. Happy Healthy Holidays!

See how easy it is to make a delicious vegan egg nog on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your taste of the holidays with this fun, tasty and simple vegan holiday recipe by The Healthy Voyager!
Vegan Egg Nog [...]

See how easy it is to make a delicious vegan egg nog on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your taste of the holidays with this fun, tasty and simple vegan holiday recipe by The Healthy Voyager!

Thanksgiving is just around the corner so it’s time to start planning what you will serve at your holiday table! I've got a recipe that you can follow by watching while you cook! See how easy it is to make a delicious vegan pumpkin maple pecan pie on [...]

Thanksgiving is just around the corner so it’s time to start planning what you will serve at your holiday table! I've got a recipe that you can follow by watching while you cook! See how easy it is to make a delicious vegan pumpkin maple pecan pie on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of Thanksgiving early with this fun, tasty and simple vegan holiday recipe by The Healthy Voyager!

Vegan Maple Pecan Pumpkin Pie

2 egg replacers, prepared

1 (16 oz) can pumpkin

1/2 cup sugar

1/4 cup pure maple syrup

1 teaspoon pecan extract

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1 cup soymilk

1/4 cup cornstarch

1 unbaked vegan pie crust

Maple Pecans (below)

Prepare pie shell. Preheat oven to 350 F.

In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.

Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.

Thanksgiving is almost here!
Learn how to make not 1 but 2 Thanksgiving dishes
on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton
and special guest, Leslie Durso!
Get your dose of Thanksgiving early with this fun episode on how [...]

Thanksgiving is almost here!

Learn how to make not 1 but 2 Thanksgiving dishes

on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton

and special guest, Leslie Durso!

Get your dose of Thanksgiving early with this fun episode on how to make vegan

mushroom gravy and apple cranberry chutney by The Healthy Voyager! and Leslie!

Mushroom Gravy

1/2 onion, chopped

1 clove garlic

1 tablespoon vegetable oil

1 cup sliced mushrooms

2 tablespoon whole-wheat pastry flour

1 cup water or vegetable stock

1 T soy sauce

1/2 teaspoon molasses

1/4 teaspoon each: savory and thyme

Dash of pepper

In a medium saucepan over medium-high heat, saute onion and garlic in oil until soft. Add mushrooms and cook 5 minutes over low heat. Stir in flour; cook over medium heat for 2 minutes. Add water or stock, soy sauce, and molasses. Cook, stirring, until thickened, about 3 to 4 minutes. Season with herbs and pepper. For a richer flavor, replace part of the oil with vegan margarine.

Apple Cranberry Chutney

1/2 cup water

1 1/4 cup sugar

12 oz. fresh cranberries

2 granny smith apples, chopped

1 medium onion, chopped

1/2 cup golden raisins

1/2 cup brown sugar

1/4 cup cider vinegar

1 1/2 tsp. cinnamon

1 tsp. ground ginger

1/8 tsp. cloves

1/4 tsp. allspice

Bring the water and sugar to a boil in a sauce pot. Boil for 2-3 minutes or until sugar is fully dissolved. Add cranberries, apples, onion, raisins, brown sugar, vinegar, and spices. Mix well and bring to a boil. Reduce heat to medium and let simmer uncovered for 25-30 minutes or until super thick, stirring every few minutes. Chill and keep up to a week. (I actually prefer the taste after it's sat a day or two)

Learn how to make a super fun, ghoulish drink, Vegan Great Pumpkin Punch! See how on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of Halloween treats early with this fun, sinfully yummy yet easy vegan Halloween [...]

Learn how to make a super fun, ghoulish drink, Vegan Great Pumpkin Punch! See how on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of Halloween treats early with this fun, sinfully yummy yet easy vegan Halloween recipe by The Healthy Voyager!

Great Pumpkin Punch Recipe

10 ounces pumpkin purée

10 ounces spiced rum

10 ounces full fat coconut milk

10 dashes Angostura bitters

Freshly ground nutmeg

Ice block or cubes

In a large punch bowl, combine the pumpkin purée, rum, condensed milk and bitters. Gently stir until fully combined.

Boo! Halloween is almost here!
Learn how to make a super fun, spooky yet healthy
treat, Vegan Trick or Treat Popcorn!
See how on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton
and special guest, the Vegan Food Share Unicorn!
Get [...]

Boo! Halloween is almost here!

Learn how to make a super fun, spooky yet healthy

treat, Vegan Trick or Treat Popcorn!

See how on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton

and special guest, the Vegan Food Share Unicorn!

Get your dose of Halloween treats early with this fun, chocolatey, caramelly, healthier and easy recipe by The Healthy Voyager!

Vegan Trick or Treat Popcorn Recipe

4 cups already popped popcorn

½ cup pure maple syrup

½ cup creamy unsalted raw almond butter

⅓ cup coconut oil

2 teaspoons pure vanilla extract

¼ teaspoon fine grain sea salt

1 pound bittersweet chocolate, tempered

To make the caramel: Add all ingredients to a small saucepan. Whisk together over medium low heat until all ingredients are melted together (approximately 3 minutes). Remove from heat and let cool to room temperature.

Melt the chocolate in a double boiler.

Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool.

Learn how to make a delicious vegan breakfast dish
with a fun Jamaican fruit!
Vegan Ackee Breakfast Scramble on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton!
Get your dose of of a savory island meal with this fun and easy recipe [...]

Get your dose of of a savory island meal with this fun and easy recipe by The Healthy Voyager!

Jamaican Ackee Scramble Recipe

1 can Jamaican ackee fruit, drained and rinsed

1 cup diced tomatoes

1/2 cup chopped green onions

1 cup chopped spinach

1 heaping teaspoon minced garlic

1 teaspoon cumin

1/2 teaspoon indian black salt

1-2 tablespoons nutritional yeast

Pepper, to taste

Chopped cilantro for garnish

In a medium sized pan, saute the green onions and garlic for about 2 minutes over medium heat in high heat oil or vegan butter of choice.

Add in ackee, tomatoes and spinach and saute for about 2 minutes. Add in the cumin, black salt, nutritional yeast and pepper, making sure all ingredients are well incorporated, remove from heat, mix in cilantro and serve.

Learn how to make a tasty frozen summertime treat with only 3 vegan ingredients! Blueberry Ice Cream on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of sweet with this fun and easy recipe by The Healthy Voyager!
Blueberry [...]

Learn how to make a tasty frozen summertime treat with only 3 vegan ingredients! Blueberry Ice Cream on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of sweet with this fun and easy recipe by The Healthy Voyager!

Add bananas and blueberries into a powerful blender or food processor. Scrape vanilla seeds in from the beans and process or blend until creamy. Be sure to scrape down the bowl or pitcher to make sure all the ingredients fully blend in for ultimate creaminess!

Scoop into bowls or cones and top with blueberry sauce, vegan whipped cream and enjoy!

**Fun alternatives**

Chocolate lover – If you don’t have vanilla beans and love chocolate, toss in an ounce of dark chocolate (chunk or chips). Yum! Sweet antioxidants!

Wine lover – For an adult version, nix the vanilla and toss in a couple frozen red wine ice cubes. Yep, still guilt free with the added resveritrol!

The 4th of July is almost here and that means lots of grillin' summer fun!
On the latest episode of The Healthy Voyager's Global Kitchen, I had the pleasure of having Nick Loeb, founder of Crunchy Condiments, stop by and help me make Vegan Buffalo Black [...]

The 4th of July is almost here and that means lots of grillin' summer fun!

On the latest episode of The Healthy Voyager's Global Kitchen, I had the pleasure of having Nick Loeb, founder of Crunchy Condiments, stop by and help me make Vegan Buffalo Black Bean Quinoa Burger! Perfect for your July 4th celebrations and fun meals all year long!!

Heat the oil in a large skillet to medium heat. If using a grill, heat to medium temperature. Cool burgers for 2-3 minutes each side, brushing the buffalo sauce mixture (below) all over the patties for the last 2 minutes of cooking. Make sure they are heated all the way through.

Assemble and dress how you like. Enjoy!

Hot sauce

8 tablespoons hot sauce

8 tablespoons vegan butter

1 1/2 tablespoons white vinegar

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/2 teaspoon vegan Worcestershire sauce

salt to taste

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Chicago. Carolyn shares her experience and goes on a quest to find great food for special diet travelers like vegan, gluten free and all around healthier options. [...]

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to Chicago. Carolyn shares her experience and goes on a quest to find great food for special diet travelers like vegan, gluten free and all around healthier options. Her travels take her from her eco hotel in downtown, to the skydeck at the willis tower to a variety of great restaurants all over the city!

Culinary and Adventure Travel Tips on Hallmark Home & Family with Carolyn Sco...

15 Jun 2015

Travel expert, Carolyn Scott-Hamilton, shares her tips about the best culinary and adventurous destinations for your next vacation.
Let nutritionist, chef, healthy travel expert, and "The Healthy Voyager" host Carolyn Scott-Hamilton take you away to [...]

Travel expert, Carolyn Scott-Hamilton, shares her tips about the best culinary and adventurous destinations for your next vacation.

Learn how to make a traditional Colombian dish, vegan style! Vegan Colombian Arepas on The Healthy Voyager's Global Kitchen hosted by Carolyn Scott-Hamilton!
Get your dose of international cuisine with this fun and easy recipe by The Healthy Voyager!
Vegan [...]

Learn how to make a traditional Colombian dish, vegan style! Vegan Colombian Arepas on The Healthy Voyager's Global Kitchen hosted by Carolyn Scott-Hamilton!

Get your dose of international cuisine with this fun and easy recipe by The Healthy Voyager!

Vegan Colombian Arepas Recipe

1 cup of precooked white corn flour (look for masarepa flour as it works best, if not, use masa harina)

Salt, to taste

2 tablespoons vegan butter

1 cup warm water

1/2 cup of vegan mozzarella or Monterey jack style cheese, shredded

In a bowl, mix flour and salt. Add warm water little by little, kneading as you add, until you’ve used all the water and the ingredients are well incorporated. Then add the butter and mix well until there are no lumps. When the dough has gotten to a firm, moist and somewhat weighty consistency, add in the cheese and mix well into uniform mass.

Divide the dough into small to medium balls, about golf ball size. In between your hands, flatten the ball into a flat disc about a 1/4 to 1/2-inch thick and 5 inches wide and set aside on a plate. Repeat with the remaining dough. If you prefer, you may also flatten the dough into a disc in between 2 pieces of plastic wrap and flatten with your hands.

Preheat your griddle or skillet over medium heat and grill the arepas until they are golden on both sides. Serve warm with vegan butter along with a cup of hot chocolate or coffee at breakfast. Also great in a bread basket to go with dinner.

Join Carolyn at the Pure Leaf Iced Tea Pop-Up Brewery Event as she meets their official Tea Master, John Cheetham, and brand ambassador Gail Simmons, all while tasting fabulous new ways to drink tea!
For more Healthy Voyager on the Web:
Healthy Voyager [...]

Join Carolyn at the Pure Leaf Iced Tea Pop-Up Brewery Event as she meets their official Tea Master, John Cheetham, and brand ambassador Gail Simmons, all while tasting fabulous new ways to drink tea!

Learn how to make a decadent dessert favorite with a healthy twist! Vegan double chocolate espresso zucchini brownies on The Healthy Voyager's Global Kitchen hosted by Carolyn Scott-Hamilton!
Get your healthy dose of veggies and protein in an indulgent, [...]

Learn how to make a decadent dessert favorite with a healthy twist! Vegan double chocolate espresso zucchini brownies on The Healthy Voyager's Global Kitchen hosted by Carolyn Scott-Hamilton!

Get your healthy dose of veggies and protein in an indulgent, guilt-free dessert with this fun and easy recipe by The Healthy Voyager!

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to San Antonio, Texas. Carolyn shares her experience taking part in the Race to the Alamo (The Healthy Voyager team won!) that takes her to great sites all over the [...]

Join Carolyn Scott-Hamilton, aka The Healthy Voyager, on a foodie and fun filled trip to San Antonio, Texas. Carolyn shares her experience taking part in the Race to the Alamo (The Healthy Voyager team won!) that takes her to great sites all over the city. Next she goes on a quest to find great food for special diet travelers like vegan, gluten free and all around healthier options. Her travels take her to Mi Tierra, The Cove, Adelante's Fresh Mex, Twin Sister's Bakery and Fralo's Art of Pizza. And for some fun, Carolyn visits Barney Smith of the Toilet Seat Museum and some San Antonio nightlife!

￼￼Learn how to make a tasty Spring dish, Roasted Artichokes with Tea Tarragon Sauce, on The Healthy Voyager's Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of this fresh veggies that pack a big splash of flavor with this fun and easy [...]

￼￼Learn how to make a tasty Spring dish, Roasted Artichokes with Tea Tarragon Sauce, on The Healthy Voyager's Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of this fresh veggies that pack a big splash of flavor with this fun and easy recipe by The Healthy Voyager featuring @PureLeafIcedTea!

Roasted Artichokes with Tarragon Tea Dipping Sauce

Yields: 2-4 servings

Ingredients

For Artichokes:

2 whole artichokes

4 garlic cloves, quartered

Juice of 1 lemon

4 tablespoons olive oil

1 tablespoon sea salt

6 tablespoons vegetable broth

For Tarragon Tea Dipping Sauce:

1 cup Unsweetened Pure Leaf Iced Tea

2 tablespoons minced tarragon

2 tablespoons olive oil

3 tablespoons apple cider vinegar

Salt, to taste

Process

For the Artichokes:

Pre-heat the oven to 425 degrees Fahrenheit.

Rinse the artichokes in cold water.

Now prep the artichokes. Using a serrated knife, cut 1 inch off the top of each artichoke. Then, with kitchen shears, snip any remaining sharp tips off of the leaves. Be sure to cut the stem off straight so that the artichoke can stand up on its own without tipping over. Spread artichoke petals open as far as possible without snapping.

Tuck the garlic cloves Pour the lemon juice mixture over the artichoke, sprinkle with salt and stuff the garlic In between the leaves.

Place each artichoke on a piece of tin foil large enough to wrap the sheet. Tightly double wrap and seal the artichoke with heavy-duty tin foil. Place artichoke on a sheet tray, making sure that it is standing up.

Bake in the oven for 60-90 minutes (60 minutes for medium artichokes and 90 minutes for larger ones).

Remove the artichokes from oven and take off their wrapping.

Serve and drizzle Tea Tarragon Dipping Sauce (recipe below) over the artichoke completely and fold up edges to catch excess juice. Pour extra sauce into a bowl and serve alongside artichokes for dipping.

For the Tarragon Tea Dipping Sauce:

In a medium bowl, mix oil, vinegar, salt, tarragon and enough tea to make a smooth mixture. (Add more or less of the tea, depending upon desired consistency.)

Use immediately or cover and refrigerate up to 3 days. If mixture has separated after refrigerating, whisk to combine.

My tip: The tea sauce is so incredibly versatile. In the spring, you can pair it with whatever is in season — I love it with artichokes, and it's great with asparagus or green beans too. In colder weather, it tastes amazing with any roasted root vegetable, from carrots to parsnips, to sweet potatoes.

Cinco de Mayo is almost here and nothing goes better with chips and guacamole like a refreshing margarita! Try my fun and healthy twist on the traditional cocktail, made with organic tequila, fresh juice, cucumber, dill and agave! Enjoy it for the holiday [...]

Cinco de Mayo is almost here and nothing goes better with chips and guacamole like a refreshing margarita! Try my fun and healthy twist on the traditional cocktail, made with organic tequila, fresh juice, cucumber, dill and agave! Enjoy it for the holiday or any time of the year!

Cucumber Dill Margarita

2 Cucumber slices

1 Dill sprig

1 oz Fresh squeezed lime juice

2 oz Organic Tequila

2-3 oz Soda water

.5 oz Agave nectar

In a cocktail shaker, muddle the dill and cucumber together. Add the tequila, agave, lime juice and some ice.

Shake and strain over ice into a glass. Top with soda water and garnish with a cucumber spear and a sprig of dill.

Easter is almost here so be sure to get your shopping lists ready to cook up a fabulous Easter brunch or dinner with family and friends!
On the latest episode of The Healthy Voyager's Global Kitchen, I had the pleasure of having the Easter Bunny stop [...]

Easter is almost here so be sure to get your shopping lists ready to cook up a fabulous Easter brunch or dinner with family and friends!

On the latest episode of The Healthy Voyager's Global Kitchen, I had the pleasure of having the Easter Bunny stop by and help me make some

Melt the butter in a small saucepan over low heat; add the garlic and cook until fragrant, about 1 to 2 minutes, then cool. Mix together the garlic, cream cheese, flax egg white, dill, salt, and pepper in a medium bowl. Use a wooden spoon to stir in the potato and then the flour, being careful not to over-mix (the dough will be very sticky). Let this mixture rest 5 to 10 minutes.

Coat the bottom of a large skillet with oil and heat over medium heat. Once the oil is hot, scoop the dough into the oil, cooking the cakes in batches so that you don’t overcrowd the pan.

Once the dough is scooped into the oil, use an oiled metal spatula to gently flatten the balls slightly. Cook until golden brown on both sides, flipping once. Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil.